The bartender

Andie Bulley

Nominated whilst at Saville Row (QLD), moved to The Waratah (NSW)

WHAT INSPIRED YOU TO BECOME A BARTENDER?

I had never planned to become a bartender! It started as a job to put me through university – I started in nightclubs and slowly worked my way from casinos to high-end whisky bars, where I fell in love with the craft.

WHO IS YOUR BIGGEST INFLUENCE?

My biggest influences are my parents. My mother has the greatest work ethic I have ever seen. She is constantly going above and beyond in every aspect of her life, personal and professional and it is truly inspiring to watch and have her in my life. My Father has helped me a lot with the inspirational and creative side of things. He is constantly sharing with me new podcast/book recommendations, different outlooks on hospitality, and ever-shifting insights on people in general. If I one day inherit half of the skill and talent my parents have, I will be truly blessed.

The hero cocktail

Orchard Groves

My cocktail heroes Monnet Cognac! Monnet possesses a unique charm and complexity, owed to the captivating diversity of flavours, expressions, and the rich narratives found in every drop. My goal was to encapsulate these narratives in a cocktail that seamlessly blends the essence of French and Australian farmland, offering consumers a journey of the land, its flavours, and stories.

Ingredients

• Monnet Cognac

• Macadamia Liqueur

• Orchard Verjuice

• Lemon

• Milk

Like this cocktail? The full recipe can be found in this year’s copy of the Top 25 Bartenders. Get your copy by clicking the button below.

The bar

The Waratah

I have just taken on a new role as Creative Lead at The Waratah in Darlinghurst. The venue is a testament to the stories of modern Australia shared through the connection between growers, indigenous communities, sustainability, and seasonality.